Recipe - Melon Ball Salad

3 Melons, in three
different colors
1/3 cup Chicken broth
One fourth cup Sherry vinegar
1/3 cup Lemon juice
4 Garlic cloves, crushed
One fourth teaspoon Salt
One fourth teaspoon Black pepper
2 tablespoon Tarragon (fresh),
minced
2 tablespoon Chervil (fresh),
minced
2 tablespoon Lemon basil, minced

Cut melons of three different colors into melon balls and drain the balls
in a colander. Save the juice to make sherbet.

Make a very strong salad dressing of chicken broth, sherry vinegar, lemon
juice, crushed garlic, salt, pepper and minced fresh tarragon, chervil and
lemon basil.

Dress the drained melon balls and let the dressing sink in for half an
hour. Serve with cut or sliced up ham and toast.

NOTES:

* Margaret's Xrated melon balls I had a lettuce and tomato sandwich
Saturday with mustard instead of mayonnaise. Better than I would have
feared. But the big discovery of the week is Margaret's Xrated melon
balls. Yield: Serves 4.

* In truth, I have to report that Margaret herself thought the garlic was
too much; but I didn't.

* This recipe is not wholly unrelated to fruit curry, another godsend for
the overplump.

: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes waiting.
: Precision: no need to measure.

: MaryClaire van Leunen
: DEC Systems Research Center, Palo Alto, California, USA
: mcvl@src.dec.com or decwrl!decsrc!mcvl

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini